Well, who would have thought that Eid Eats would also happen today? 😀
Eid Eats is an Eid virtual potluck party where you can share your yummy treats that you usually or are planning to prepare for the Eid holiday and is hosted by Sarah @ Flour and Spice and Asiya @ Chocolate and Chillies.
Glad to have been informed by Sarah before Ramadan about this party and got the chance to prepare earlier. I thought I will not be able to cook a new dish so I did prepare this so I would be ready anytime this party happens. I was scanning the Reader and found Sarah’s post and I flew to the computer to write. 😀
Eid at home is also a gathering of relatives. We prepare different kinds of foods, but mostly main dishes and loads of rice. 😀 We also prepare some sweet salads (not the healthy ones, I must say) as dessert and pasta. At times and when not too tired, we do make finger foods and sandwiches.
There are three main dishes that are always present during Eid – Beefsteak, this beef (which I really don’t know what its called) and the one we call Chicken Piaparan. Now, if you wonder what is Piaparan and try to ask Google about it, I don’t think it will give you something like a definition.
Chicken Piaparan is a dish where the main attraction is the Papar. Papar is the coconut part of the dish:
I grew up with this dish and cooked this with my Mom [multiple times], but I haven’t tried making this all by myself – not even when my Mom was still alive. Since she passed away, I have never eaten this dish. I always miss this dish every single day, but maybe I was just too scared to try – scared not to get it right or maybe scared to feel empty again.
When Sarah invited me for the Eid party and told me to bring something we prepare for Eid, I already knew what to bring. The only challenging thing was finding the right thing to substitute one of the crucial ingredients – palapa or other tribes call it sakurab (Click here to see what it looks like). Palapa [or sakurab] is a mixture of a root vegetable that I think belongs to the spring onion family (I really don’t know the English name), ginger, chilis, salt and others that I really could not remember. Gladly, I have managed to find substitute for palapa.
Now, let’s proceed to cooking this dish:
CHICKEN PIAPARAN Recipe
For the Palapa:
- ½ cup white part of spring onion, sliced
- ¼ cup chopped ginger
- 2-3 bird’s eye chili (or add more if you want screaming spicy)
- 500 g chicken, cut into pieces (skins removed)
- 1 + 1 medium onion, sliced
- 3 cloves + 3 cloves Garlic, crushed
- 1 + 1 medium tomatoes, sliced
- Bell pepper, sliced
- Green part of spring onion
- 1 tsp turmeric powder
- 2 cups + 1 cup grated coconut*
- 1 cup + 2 cups water
- Salt to taste
- Cooking oil
- Put the ingredients for palapa in a food processor and pulse for 1 or 2 seconds. (Not longer than that because you are not making a paste.) You can also use mortar and pestle for this or you can put them in a ziplock bag and pound. Set aside.
- Make the coconut cream and milk:
- Prepare 3 bowls and strainer.
- Bowl 1: put 2 cups of grated coconut and 1 cup water. Squeeze, squeeze, squeeze until you get a very beautiful coconut cream. Get Bowl 2, top with the strainer, pour the coconut together with 1 cup water and squeeze until the coconut is dry. Set aside. Take note to save the coconut.
- Now, you have the used grated coconut. Go back to Bowl 1 and put the used grated coconut and add 1 cup water and again, squeeze, squeeze, squeeze…
- Get Bowl 3, top with the strainer, pour the coconut together with the coconut milk and squeeze until the coconut is dry.
- Now, you can throw the used grated coconut. Clearly, you have the coconut cream and milk on a separate bowls. Set them aside.
- In a pot, heat cooking oil. Sauté half of the garlic, onion and tomatoes.
- Add in chicken pieces, cover and cook for 5 minutes, making sure to check them to prevent burning.
- Add turmeric powder and the coconut milk from Bowl 2; cover and cook for 15 minutes.
- Add the coconut cream from bowl 1 and let it boil.
- Turn off heat. Add half greens of the spring onion. Add salt and taste. Remove the chicken pieces from the ‘soup’. Set aside.
- In a pan, add oil; sauté the remaining garlic, onion and tomatoes.
- Add the removed chicken from soup; cook for another 2 minutes.
- Add the remaining 1 cup grated coconut (remember that you have 3 cups – you squeezed 2 cups and you have the remaining 1 cup). Add about ¼ cup of the soup and the bell pepper. (If desired, add more turmeric powder and salt.) Mix well and cook for another minute or until it gets almost dry. Add the remaining half of the greens of the spring onion.
- Serve with white rice.
*Freshly grated coconut must be used in making this dish!
The time I was cooking this, I had tears in my eyes – I really missed my Mom. And when I get to finally eat this together with rice, I missed her more. It’s 99% percent same with my Mom’s and I was really more than happy that I finally made this after all those years.
For some, this may sound complicated. I hope it’s not. But, I promise to provide visuals on the steps when I get to make this next time and I think that would be soon.
For my non-Muslims blogging friends and also for those who are not aware, Eid’l Fitr is the Feast of Breaking the Fast or marks the end of Ramadan. During this day, we gather at the Mosque and perform the Eid Prayer few minutes after the sunrise. After performing the Eid Prayer, some go back to their homes to eat and some celebrate out of town. For many families, this holiday is such a feast where you can find LOTS (and I mean LOTS) of foods on their table. For some, they also take this opportunity to visit some friends and relatives.
Apart from the Eid Eats, I am also taking this to Angie’s FF#26 so that FF crowd would get the chance to try this and will have a little idea what we (at home) prepare for the Eid.
Thank you, Sarah & Asiya for hosting the Eid Eats.